Brioche Buns | Nathan Hollows
Soft, buttery brioche buns rise twice and bake to golden perfection, perfect for sandwiches or snacks!
Ingredients
- 250 ml (1 cup) warm water
- 60 ml (¼ cup) warm milk
- 2 tsp instant dried yeast
- 2½ tbsp caster sugar
- 450 g (3 cups) strong flour, sifted
- 50 g (⅓ cup) plain flour, sifted
- 40 g unsalted butter, softened
- 1 large egg, whisked
- 1½ tsp salt
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